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Trav26 is looking for: (9 recommendations)
Hi everyone. I was wondering if anyone know of a easy recipe for chicken or beef curry? I have common most spices, curry and garam masala. Every since I have moved from the western Canada to the east coast I have been craving curry that I use to enjoy at a local restaurant. TIA

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Last updated: Jan. 16, 2013 12:57 pm
Posted: Jan. 15, 2013 11:55 am
 
Recommended Recipe:
Photo of: Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes

Submitted by: tanj 
Home Town: Atlanta, Georgia, USA
Living In: West Palm Beach, Florida, USA
Thy this delicious and authentic recipe for chicken and potato curry with cayenne pepper to make it spicy. 
Recommended by: Missy Kitty
Jan. 15, 2013 12:03 pm
This one looks similar to the one I make.
Comments:
Jan. 15, 2013 1:16 pm
Thanks :)
 
Commented by: AllieGeekPi
Jan. 15, 2013 12:24 pm
This is a favorite recipe....I know it sounds unusual but it's very good. Don't let the apples and bananas put you off. http://allrecipes.com/personalrecipe/63055441/curry-chicken-with-apples-banaas/detail.aspx
Comments:
Jan. 15, 2013 1:17 pm
Thanks :)
 
Commented by: Don
Jan. 15, 2013 12:27 pm
Hi, try this. is also magic with chicken. Just adjust cooking times. cheers. Don’s Jalfrezi Style Lamb Curry 4tbsp Vegetable Oil 450g/1lb Lamb Shoulder - cubed 1 large Red Onion - finely sliced 2 cloves Garlic - finely chopped 2 Red Chillies - finely chopped - you can remove some seeds to reduce heat - Can always add more back later if the taste is too mild 1 x 2” piece fresh Ginger - peeled & grated 2tsp ground Paprika 2½tsp ground Coriander 2tsp Garam Masala ¾tsp ground Cumin 2 x ¼tsp Salt ¼tsp Chilli Powder 4tsp Lemon Juice 2 x 400gr tins whole or chopped Plum Tomatoes 2 x 125gr cartons natural Greek or Greek Style Yoghurt 1 Green Pepper - chopped Bunch fresh Coriander - chopped Salt and freshly ground Black Pepper To Serve Basmati Rice and/or Naan Bread, Chapatis & Papadums Method Mix the Paprika, coriander, garam masala, cumin, chilli powder and ¼tsp salt together in a small dish to form a flavour enhancing spice mixture; In a large bowl, blend the tomatoes, yogurt, lemon juice and ¼tsp salt together to form a rich mixture; Heat 2tbsp oil in a large frying pan and add the lamb; Cook over a high heat for 3 to 4 minutes, or until the lamb is sealed all over; Remove and set aside; Reduce the heat and add the remaining oil; Add the onions, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened; Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs; Add the tomato mixture and increase the heat to bring to a boil; Reduce to a Simmer and simmer for some 5 minutes or so until sauce has reduced slightly; Add the lamb and stir well; Heat the mixture until simmering, then cook on a low heat for about 1 hour or so or until the lamb is tender and cooked through; If the sauce becomes too thick, simply add more yoghurt; Add the green pepper and most of the coriander (reserve some for garnish) and cook for some 10 minutes more; Taste for seasoning, garnish with coriander and serve.
Comments:
Don
Don
Jan. 15, 2013 12:29 pm
http://allrecipes.com/personalrecipe/63496476/dons-jalfrezi-style-lamb-curry/detail.aspx
 
Don
Don
Jan. 15, 2013 12:30 pm
Tandoori Murg Chicken 1kg/2 lb Chicken or Chicken Pieces (Thighs/Drumsticks) - skinned, washed & dried 1tsp Chilli Powder 1tsp Salt ½ tsp freshly ground Black Pepper 2tbsp Lemon Juice 2oz Butter - melted Marinade 3tbsp Greek/Greek style Yoghurt 4 cloves Garlic - chopped 2in piece Fresh Ginger - grated 1tsp whole Cumin Seeds 2 dried Red Chillies ½ tsp red food colouring Garnish - to serve Red Onion - finely sliced into rings Cherry Tomatoes - halved Lettuce and Rocket Leaves - torn Lemon Wedges Preparation Chicken Make gashes in chicken pieces; In a saucer, mix chilli powder, salt, pepper and lemon juice; Coat and rub mixture into pieces and set aside; Marinade Put all ingredients except food colouring into a bowl and blend together with hand blender; Add food colouring and blend into mixture; Coat and rub this mixture into chicken; Refrigerate Chicken pieces for 24 Hours. Preheat oven to 200c/Gas 5 Melt butter in a small bowl Place chicken pieces on a rack in a large baking dish; Pour in water to cover bottom of the dish (top up as necessary during cooking period); Baste chicken with melted butter; Bake for approx. 1 Hour 20 Minutes for whole or 25 to 30 minutes for pieces until whole or pieces fully cooked, basting with butter regularly during period; Serve with garnish. You can also cut pieces to kebab size and barbeque - even more delicious!!!!!!.
 
Jan. 15, 2013 1:18 pm
Thanks, will print off all your info :)
 
Recommended Recipe:
Photo of: Curried Coconut Chicken

Curried Coconut Chicken

Submitted by: ROMA 
Home Town: Great Mountain, Tortola, British Virgin Islands
Living In: Colleyville, Texas, USA
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables. 
Recommended by: Nurse Ellen so not a
Jan. 15, 2013 12:39 pm
Comments:
Jan. 15, 2013 1:18 pm
Sounds simple and tasty. Thank you :)
 
Recommended Recipe:
Photo of: West Indian Curried Chicken

West Indian Curried Chicken

Submitted by: DANIELLE2877 
This is a basic West Indian curried chicken recipe. Extremely easy to prepare and delicious with standard Caribbean fare. Peas and rice go great with it! 
Recommended by: patticakes43
Jan. 15, 2013 12:48 pm
This is a good starter recipe, if you don't have your own. Take the reviews, good and bad, to heart; and adjust accordingly to your tastes.
Comments:
Jan. 15, 2013 1:19 pm
Thank you :) I will review some of the reviews before I make it for sure. Thanks once again.
 
Recommended Recipe:
Photo of: Authentic Bangladeshi Beef Curry

Authentic Bangladeshi Beef Curry

Submitted by: maishadewan 
Home Town: Ottawa, Ontario, Canada
Living In: Houston, Texas, USA
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker. 
Recommended by: Doughgirl8
Jan. 15, 2013 2:52 pm
I've tried both of these--the beef curry and the lamb. Wonderful!
Comments:
Jan. 15, 2013 3:59 pm
Thanks :)
 
Recommended Recipe:
Photo of: Kashmiri Lamb

Kashmiri Lamb

Submitted by: The Gnome 
Home Town: Liverpool, Merseyside, England, U.K.
Living In: Bath, Somerset, England, U.K.
This lamb curry features green and red chiles, dried coconut, and almonds in a saffron-yogurt sauce. It's an example of the rich cooking style of Kashmir, worthy of the Moghul emperors--or your dinner guests! Serve it with basmati rice or crusty breads. 
Recommended by: Doughgirl8
Jan. 15, 2013 2:53 pm
 
Recommended Recipe:
Photo of: Coconut Curry Chili

Coconut Curry Chili

Submitted by: usmcwifey 
Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili. 
Recommended by: ConkyJoe
Jan. 15, 2013 5:36 pm
Give this a shot . . . if liking some heat, see my review.
 
Commented by: LYNNTTT
Jan. 16, 2013 12:57 pm
I don't usually make my own "curry" since I discovered the Tiger Tiger brand of jarred Indian sauces. I made the Butter Chicken last night. Used 2 boneless breast, and topped with some crispy fried onions and chopped cilantro. I can get it a Food Lion or Publix here in SC, but it may be available in your area. BTW, we just went on a cruise on the Carnival Breeze and they had an Indian lunch bar, to go along with Guy Fieri's burgers, a taco bar and Italian. Great to get Indian food every day!
 
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